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Chana Palak Curry

This easy recipe for chana palak curry from Dean Edwards is packed full of spinach and chickpeas, making it a healthy vegetarian midweek meal.

From the book


This simple curry is packed full of spinach and chickpeas which makes it both nutritious and economical. I often order it as a side dish when I push the boat out and have a curry at my local Indian but it’s more than a vegetable accompaniment and makes a great meal in its own right. Serve with a portion of brown basmati rice and some yoghurt for a little hit of protein.

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1 tbsp coconut oil
1 tsp ground cinnamon
1 tbsp garam masala
1 tsp cayenne pepper
1 tsp ground turmeric
2 onions, sliced
4 garlic cloves, chopped
2 tbsp grated fresh root ginger
2 x 400g cans of chickpeas, drained and rinsed
1 x 400g can of chopped tomatoes
1 tbsp tomato purée
200ml vegetable stock
1 bag of baby spinach
Greek yoghurt, to serve


1. Heat the coconut oil in a large pan over a medium heat, throw in the spices and cook them for a minute. Add the onions, garlic and ginger and continue cooking for 5 minutes.

2. Add the chickpeas, tomatoes, tomato purée and stock to the pan and bring everything to a simmer, then continue cooking for 10 minutes. Add the spinach to the pan and stir until the leaves have wilted. Serve with a dollop of Greek yoghurt.

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